Argentine

This is my favourite dish. Like much of Argentine cuisine, the concept is simple: quality beef – in this case short ribs - and fire. It’s from an age of hungry gauchos with their facón (knife), cows roaming the Pampas and little else. This cut from the meatier part of the cow's ribs is not the...
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Alfajores are an Argentinian institution and an “accidentally Gluten-Free” offering from the land of absurdly attractive polo players. Made from cornflour these little morsels are two biscuits (aka cookies) sandwiched together, dusted in desiccated coconut and held by a gorgeous toffee sauce known...
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This Argentine must-have is one of the most versatile sauces you will encounter. An Argentine steak just does taste quite the same without it, but it goes equally well on top of fried eggs with tomatoes, white fish, grilled vegetables, you name it!
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There is nothing quite like the taste of an Argentine 'parrilla', whether its the waft of prime beef grilling from a Buenos Aires building site or its idyllic mingling with Eucalyptus whislt lying in the Pampa sun. Nobody raises, cuts and grills cow quite like the Argentines. So here...
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